Proper Mexican pork fajitas are all about the perfect combo of spice, juiciness, zing, crunch and creaminess.
Proper Mexican pork fajitas are all about the perfect combo of spice, juiciness, zing, crunch and creaminess.
Typical nutritional content (per portion)
2 garlic cloves, crushed
Finely grated rind and juice of 1 lime
1 teaspoon ground cumin
½ teaspoon ground coriander
Good pinch paprika
3 tablespoons olive oil
450g (1lb) pork fillet, trimmed and sliced into strips
1 large onion, thinly sliced
1 red pepper, seeded and cut into thin strips
1 small (120g) tin sweetcorn, drained
8 soft flour tortillas
4 tablespoons half fat crème fraiche
For the Tomato and Avocado Salsa:
1 large ripe tomato, diced
1 ripe avocado, peeled, seed removed and diced
2 spring onions, finely chopped
1 mild red chilli, seeded and finely chopped
Freshly ground black pepper
Fresh coriander leaves, to garnish
Place the garlic in a non-metallic dish with the lime rind and juice, cumin, coriander and paprika. Stir in half the olive oil. Fold in the pork strips and then cover with cling film and marinade in the fridge for up to 2 hours or overnight is best.
To make the fajitas, heat the remaining olive oil in a large frying pan and gently fry the onion and peppers for 6-8 minutes over a low heat until softened, stirring occasionally. Remove with a slotted spoon to a bowl and keep warm.
Meanwhile, to make the salsa, place the tomato in a bowl with the avocado, spring onions, chilli and mix well to combine. Season lightly with pepper and set aside at room temperature to allow the flavours to combine.
Reheat the frying pan; add the marinated pork strips and sauté for 4-6 minutes until cooked though and lightly golden. Return the onion and pepper mixture to the pan and stir fry for another 2-3 minutes until well combined and heated through. Season lightly with pepper to taste.
Heat a frying or griddle pan. Add a soft flour tortilla and heat for 30 seconds, turning once until soft and pliable. Repeat with the remaining tortillas and stack them up on a warmed plate.
Transfer the sizzling pork mixture into a warmed bowl or platter and garnish with the fresh coriander. Pass around the warmed tortillas, salsa and crème fraiche garnished with the coriander leaves, allowing each person to assemble the fajitas themselves.